Manchurian| Home Made Recipe With Simple Steps|

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If you’re tired of eating the same old restaurant-style Manchurian or want to avoid oily and sticky street food, this Cabbage Veg Manchurian recipe from Cook with Parul will change the game for you. It’s crispy, tasty, easy to store, and comes with secret street-style tips—all made right in your kitchen with simple ingredients .Manchurian is the world famous dish the every type of people can eat any one can eat Manchurian.

  Buzz Manchurian, also known as Cabbage Manchurian, with pro tips and a crispy finish. it and will make you happy while eating buzz Manchurian and cabbage Manchurian are the type of Manchurian

 What is Buzz Manchurian?

Buzz Manchurian is simply Cabbage Manchurian, made using grated green cabbage, and it’s the same type of Manchurian that we commonly eat at roadside stalls, weddings, and budget restaurants. Instead of expensive vegetables, this dish uses seasonal cabbage, making it cheap, crunchy, and super flavorful. but we can made this at home at with simple steps and also with home made steps. 

crispy texture and spicy flavor of this Manchurian is exactly what makes the street-style versions so addictive. But the secret is—you can make it even better at home. with not many veg you can make in simple steps   

Ingredients You Need While

For Manchurian Balls:

• 1 medium green cabbage grated, around 3.5 cups or you can add as your need 
• 1 tsp ginger grated is not important you have than you can add 
• 1 tsp garlic grated or paste it is important to add it get good colure 
• 1-2 finely chopped green chilies it get colure to the Manchurian
• 1 tsp black pepper powder it get better test for Manchurian
• 2 tsp Kashmiri red chili powder (for color and mild heat)
• Salt to taste you can add salt as need or one or two spoon 
• 1 tsp garam masala this is optional you have than add or not 
• 2-3 tbsp refined flour it get better test 
• 4 tbsp corn starch (or arrowroot/rice flour)

For Frying:

• Oil for deep frying oil is mane source of Manchurian. with out oil Manchurian is not possible 

 Step-by-Step Recipe to Make Super Crispy Manchurian

Step 1: Grate the Cabbage

Take a fresh green cabbage and grate it using a medium-hole grater. If you have an electric chopper, you can use that to save time. cabbage you can take as you want but take fresh  cabbage it is important thing 

Step 2: Mix Spices and Flours In Manchurian

In the grated cabbage, add as following :

• Green chili it help Manchurian to get good test 
• Ginger it is not important you have than you add 
• Garlic you can add as you need but you can add 1 spoon
• Black pepper add it get better test to the Manchurian
• Kashmiri red chili it help to good colure and also good test 
• Salt you add salt as yours need or 1 0r 2 spoon you can add 
• Garam masala it is important to Manchurian it get better test 

Then mix in Manchurian as following 

• 2–3 tbsp refined flour as you need you can add flour 
• 4 tbsp corn starch or you can  add as you need but it is important 

 The flour and starch help bind the mixture and make it crispy. Don’t add water. Just mix everything with a light hand. mix it properly it will get crispy ness while eating 

Step 3: Make Manchurian Balls

Take small portions of the mixture and roll them into balls lightly. Do not press them hard. make proper ball deep in the oil it get crispy ness while eating  

 Pro-tip from the street vendors: Roll the balls gently with uneven surfaces so that hot oil can enter inside and fry them better, giving a more crispy crust. deep properly to the oil that oil go inside of the ball and that get crispy ness while eating

Step 4: Fry the Balls

Heat oil in a pan on medium-high flame. Once hot, reduce to low-medium and drop the balls in.

 Oil must be hot when you add the balls, or else they will absorb too much oil and turn soggy.

Fry until golden and crispy. Take them out on a tissue or rack. deep 2-3 ball in oil that you get crispy ness while eating.

 Secret Tips for Perfect Manchurian

1. Don’t use water – only use the moisture from the cabbage. because water will moisture to much to the cabbage 
2. Use corn starch for best crispiness – this is the same ingredient used in restaurants. you can made it at home also 
3. Fry on medium flame after heating oil properly. to get better test and good look 
4. No artificial colors – Kashmiri red chili gives a beautiful red hue. and also good test 
5. Don’t overmix – light hands create the perfect airy texture. and beautiful shape 
6. Storage Tip – You can keep the Manchurian balls in the fridge for 1–2 days and fry them fresh when needed.

You can serve these crispy cabbage Manchurian balls in many ways as following 

• As an evening snack with tomato ketchup or Schezwan chutney or you can use  any other chutney also
• As a starter at dinner parties you can eat any time 
• Mix with Manchurian gravy and serve hot with fried rice or noodles it get better test

 How to Store the Manchurian Balls

Want to prep ahead?

YOU WANT TO GET PROPER INFORMATION ABOUT MANCURIAN RECIPE VISIT FOLLOWING 

• Shape the balls and store them uncooked in the fridge for up to 2 days in an airtight container.
• Fry when needed – this keeps the crispiness intact and saves time during rush hours.
• Avoid freezing them raw, as cabbage releases water upon thawing.

YOU WANT TO GET PROPER INFORMATION ABOUT MANCURIAN RECIPE VISIT FOLLOWING 

• https://youtu.be/H1zIpHysILI?si=jO7_vfXmnQ_RG95R
• https://youtu.be/6XDbypf_bag?si=LND-RBia_F7D2liD
• https://youtu.be/zSYmtXhs_oA?si=nR4fLaKN0BjAGAMuhttps:/
• /shivrecipe.com/tandoori-chicken-simple-steps-home-made-recipe-2025/

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